One of the most famous snacks in Indonesia is batagor, a fried fish dumpling served in a traditional spicy sauce. It has roots in the Chinese culinary tradition, which has left a trace on many Indonesian dishes. Although this famous snack is reminiscent of the more famous Chinese dumpling, its distinguishable characteristic is that it is fried, not steamed.

The most common fish used to make the dish is wahoo, but tuna, mackerel, and even prawns can also be used. Potatoes, tofu, or cabbage are also occasionally added to the dish. Batagor is the perfect snack because of the way it is served. When fried, the dumplings are cut into small bite-sized pieces and covered in peanut, soy, and chili sauce with a splash of lime juice. 

In its basic form, Indonesian-style fried chicken consists of chicken cuts, preferably bone-in pieces such as thighs and drumsticks, which are marinated in spices, then shortly braised before being fried until golden and crispy. The marinade is typically based on traditional spices such as lemongrass, galangal, turmeric, and tamarind, but since the dish is enjoyed throughout the country, it comes in numerous regional variations that may include other spices and marinades, or various additions such as grated coconut or rice flour crumbs.

All varieties of ayam goreng can be enjoyed as individual dishes, usually accompanied by rice and fresh vegetables or salads, but ayam goreng is also a common side dish at Indonesian banquet-style meals.

Pempek is a traditional fish cake made with ground fish meat and tapioca. The actual origin of this dish is the city of Palembang, situated in the South Sumatra province. The origin story of pempek says that an old Palembang citizen was tired of the traditional fried or grilled fish, so he thought of an innovative way to ground the meat, mix it with tapioca flour, and deep-fry it to get a crunchy and delicious snack.

He then used to cycle through the city and sell the fish cakes to Palembang citizens. Over time, pempek was recognized as a praise-worthy snack, and today it is considered to be a traditional Indonesian delicacy. These round or rectangular cakes are usually steamed, and right before serving they are fried in vegetable oil and cut into bite-sized pieces. 

Gorengan is a generic name that refers to a wide group of Indonesian deep-fried snacks that can be prepared with a variety of ingredients. Whether savory or sweet, the fritters usually combine egg batter with various additions such as bananas, tempeh, tofu, sweet potatoes, or jackfruit.

The ingredients can be finely sliced and incorporated into the batter or merely dipped before they are fried. Gorengan is one of the most common Indonesian street food items that is sold at numerous markets throughout the country. Although they come in a seemingly endless number of combinations, some of the most popular varieties include pisang goreng (bananas), ubi goreng (sweet potato), aci goreng (fried tapioca dough), tahu goreng (fried tofu), and singkong goreng (fried cassava).

Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. Thin slices of tempeh—fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are deep-fried.

This tempeh variety is only shortly fried, creating a crispy outer layer, while the tempeh remains soft and juicy. The name of the dish stems from Banyumasan language in which mendo roughly translates as half-cooked. This tempeh is best served with sambal, other types of chili-based dips, or kecap manis—Indonesian sweet soy sauce. 

This Indonesian dish consists of pieces of fried chicken that are served coated in sambal, a popular chili paste. The word penyet from the name of this dish means to press or push, referring to the preparation method in which the chicken is pressed by a pestle in order to make the meat more tender.

Some versions tenderize the chicken after frying, at the same time coating it with sambal. The dish is served with extra sambal on the side, usually accompanied by fresh vegetables, tempeh, tofu, and rice. Although it hails from East Java, ayam penyet is found throughout the country and is also popular in Singapore.

Fried duck is an Indonesian delicacy that is prized for its crispiness as well as its tender, succulent meat. The duck is usually cut into pieces, boiled or steamed, and then deep-fried until crispy. Before it is fried, the pieces are generously coated in spices such as garlic, ginger, turmeric, galangal, or coriander.

Bebek goreng is eaten throughout the country and is traditionally accompanied by rice, fresh vegetables such as cucumber or cabbage, and the spicy sambal served on the side.

Risoles (also spelled risol in Indonesia) is a popular Indonesian snack consisting of a thin crepe-like wrapper filled with a savory mixture, then breaded and deep-fried to golden crispiness. Inspired by Dutch and Portuguese colonial influences, risoles has become a beloved element of Indonesian street food and home cooking, often served at gatherings, school canteens, and traditional markets.

The most common filling includes shredded chicken, vegetables (like carrots and green beans), and glass noodles, all cooked in a creamy béchamel-style white sauce seasoned with garlic, onion, salt, pepper, and nutmeg. Once filled, the wrapper is rolled like a spring roll, dipped in egg wash, coated in breadcrumbs, and then deep-fried until the outside is crispy and golden, while the inside remains soft, creamy, and savory.